Line Cook

Summary

Responsibilities

• Prepare and cook menu items according to recipes and presentation standards.
• Assist with food preparation, portioning, and plating during service.
• Maintain a clean, organized, and sanitary workstation at all times.
• Follow all food safety, sanitation, and workplace health and safety procedures.
• Ensure food quality and consistency meet golf course standards.
• Monitor inventory levels and notify supervisors of shortages.
• Properly store, label, and rotate food products using FIFO principles.
• Assist with receiving and organizing deliveries.
• Work collaboratively with kitchen staff to ensure timely service.
• Operate kitchen equipment safely and efficiently.
• Assist with banquet, tournament, and special event food preparation as required.
• Perform opening and closing kitchen duties.
• Maintain professional communication with supervisors and team members.
• Support the Executive Chef and Sous Chef with other duties as assigned.

Qualifications

• Previous experience as a Line Cook, Prep Cook, or similar kitchen role preferred.